Submit Manuscript

Biotechnology

Year: 2009 | Volume: 8 | Issue: 1 | Page No.: 107-113
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 390

Search

Authors

S.T. Ogunbanwo

B.M. Okanlawon

Keywords

Research Article

Influence of Nutrients Utilization and Cultivation Conditions on the Production of Lactic Acid by Homolactic Fermenters

S.T. Ogunbanwo and B.M. Okanlawon
Homofermentative lactic acid bacteria isolated from retted cassava ware screened for the production of lactic acid, pH survival and influence of nutrients utilization and cultivation conditions on the production of lactic acid by fermentation. All the Lactobacillus species isolated produced little quantity of lactic acid when grown at 30 °C in normal De Man Rogosa Sharpe (MRS) broth. However, a temperature of 40 °C at initial pH of 5.5 in constituted MRS medium with 6% (w/v) carbon concentration of D-glucose and 4% (w/v) nitrogen concentration of yeast extract fermented for 48 h supported lactic acid production optimally with Lactobacillus acidophilus producing 18.4 ± 0.01 g L-1 of lactic acid. Lactobacillus casei had the highest percentage cell destruction (53.93%) in phosphate buffered saline pH 3.0 while L. acidophilus had the least (18.87%). Lactic acid produced by all the Lactobacillus species inhibited at least two or more food spoilage and/or pathogenic microorganisms and can be used in the food industry for decontamination of meat and poultry carcasses.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *